Giada De Laurentiis shares some of her favortie recipes including spaghetti with beef, smoked almonds and basil.
Recipe: Noodle paella (on this page) Recipe: Spaghetti with beef, smoked almonds and basil (on this page) Recipe: Spiced pork chops with sweet and sour glaze (on this page)In a 6-quart Dutch oven, heat the oil over medium-high heat. Add the sausage. Stir, breaking up the sausage into small pieces with a wooden spoon, until cooked through, about 4 minutes. Add to the chicken to the skillet and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook until no longer pink on the outside, 1 to 2 minutes. Using a slotted spoon, transfer the chicken and sausage to a medium bowl.
Add the fennel, bell pepper, onion, and garlic to the pan. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook until almost tender, about 5 minutes. Add the clam juice, the tomatoes with juices, bay leaves, paprika, saffron, and 1/8 teaspoon cayenne. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pot. Bring the sauce to a simmer. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Add clams, shrimp and halibut. Cover and cook until the clams open, 4 to 5 minutes (discard any unopened clams). Remove the cover, reduceheat to medium-low, and simmer gently until fish, shrimp, and chicken are just tender, 4 to 5 minutes. Remove the bay leaves and discard. Season with salt and pepper, to taste. Mix in the parsley and serve.
6 servings
Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450 degrees F.
Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let the steaks rest for 10 minutes on a cutting board.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a food processor, combine the tomatoes with their juices, 2 cups basil leaves, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.
Drain the pasta, reserving 1 cup of the pasta water. Transfer the cooked pasta to a large serving bowl. Add the tomato mixture and smoked almonds and toss well. If needed, thin out the sauce with a little pasta water. Season with salt and pepper, to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4-inch thick slices and serve alongside the pasta.
*Cook's Note: The steaks can also be grilled over medium-high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes each side.
4 servings
For the pork: In a large, heavy skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and pepper and sprinkle with the red pepper flakes. Add the pork to the pan and cook for about 8 to 10 minutes each side until cooked through. Remove the pork from the pan, cover loosely with foil, and set aside.
For the glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste
Arrange the pork chops on a platter and drizzle with the glaze.
4 servings
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